Zucchini and Tuna Quesadillas

READY IN: 22mins
Recipe by Boomette

This is from the issue of June 2006 of Coup de Pouce. Something that looks yummy and quite simple.

Top Review by seesko

I just enjoyed this for lunch and it was so good. I followed recipe exactly, except cut it down to serve two. I will be making this again. Thanks boomette for another great recipe. Made for 123 tag.

Ingredients Nutrition

  • 4 pesto garlic tortillas
  • 1 tablespoon olive oil
  • 14 cup roasted red pepper pesto
  • 2 (85 g) tuna, drained (the flavour requested is Dill & Lemon, but any other flavour is fine)
  • 2 cups zucchini, grated
  • 6 slices monterey jack pepper cheese
  • salt and pepper


  1. Brush each side of tortilla with a little bit of oil.
  2. In a large skillet, put one tortilla, oiled side down.
  3. Spread half pesto and one can of tuna on the tortilla.
  4. Sprinkle with half the zucchini and cover with 3 slices of cheese.
  5. Add salt and pepper, if wanted.
  6. Cover with another tortilla, oiled side up.
  7. Heat at medium heat 4 to 6 minutes pressing with a spatula from time to time (flip at mid-cooking).
  8. Set aside and keep warm.
  9. Do the same with the remaining ingredients.
  10. When ready to serve, cut each quesadilla in 6 wedges.

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